Pig’s Liver Pâté

Preparation info

  • Makes 1 lb pàté, for


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 12 oz pig’s liver
  • 4 oz salt (preferably) or fresh belly of pork
  • 1


Mince the pig’s liver and pork with half the onion. Crush the garlic and add it to the meat with the mixed spice, a generous amount of pepper, and salt only if you are using fresh pork. Put the liver mixture into a large terrine or other mould and press down evenly. Pour in the water and wine which should cover the meat by half an inch. Slice up the carrot and remaining onion, and lay them on t